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1
For custard: In a double boiler, mix in the sugar, cornstarch and salt.
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2
Then gradually stir in the milk and cream mixture.
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3
Cook covered over hot water for 8 minutes without stirring.
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4
Uncover and cook for about 10 minutes more.
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5
Add the egg yolks and butter.
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6
Cook and stir these ingredients over hot water for 2 minutes longer.
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7
Cool, stirring occasionally to release steam, then add the vanilla.
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8
Fold in the whipped cream.
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9
Chill the custard.
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10
It will have the consistency of a heavy whipped cream.
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11
For white chocolate whipped cream: Place 1 cup whipping cream into an electric mixer.
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12
Mix until whipped.
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13
Fold the whipped cream into 1/2 cup of white chocolate sauce.
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14
For trifle: Brush the ladyfingers generously with creme de cacao and white wine.
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15
Arrange a dense layer of ladyfingers on the bottom of a trifle bowl.
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16
Pour on half of the jar of chocolate sauce.
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17
Add half the custard.
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18
Then brush the next layer of ladyfingers again with the creme de cacao and white wine.
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19
Arrange the ladyfingers on top of the custard.
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20
Pour on the last half of the sauce.
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21
Add slightly half the berries in a layer.
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22
Top with remaining custard.
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23
Add another layer of ladyfingers, brushed with the wine and creme de cacao.
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24
Add the white chocolate whipped cream onto the ladyfingers.
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25
Arrange the remaining raspberries around the edge.
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26
Place the entire dish in the refrigerator to chill.
